There isn’t much to say about Cherry Tomato. I’m sure you all know and love it, whether it is part of a dish or a healthy snack. The small-sized tomatoes are believed to go all the way back to Aztec Mexico in the 15th century. The Santorini Cherry Tomatoes were used in Greece in...

Jewish Food gets a bad rep. People think it is fattening, heavy, and bland. This may have been true in the past but not since Meal and a Spiel came to town. This video is hilarious insight into how Jewish Food is percieved.

I happened to have a fresh piece of black cod in the fridge, but besides that there was nothing to eat except for an old package of blue corn tortillas from a Mexican dinner party I had catered. In the near empty veggie...

Argentianian Chimichurri is a great sauce to make and have on hand in the fridge for steak, chicken, vegetables, roasted sweet potatoes, and on some salads. They call it the ketchup of Latin America, which means you can use it on anything. My personal favorite is for Kosher Pigs in...

What I love about this frittata is that in a relatively short amount of time you can easily feed lots of people brunch. Feel free to double or triple the recipe and leave this baby on the buffet. If you double/triple the recipe...

As I mentioned in last week’s blog, I am always fascinated by the exotic foods that I discover in Encyclopedia of Jewish Food. This week, I am focusing on an ingredient that is not very exotic for most Jews, but the way that I am preparing it is unlike any traditional Jewish...

Here’s a straightforward recipe for heart health: Get off the couch and move.

For some people, that means heading to the gym, but others may be more inclined to take in some fresh air. Starting an outdoor walking or running program can be a great way to improve fitness, burn off...

Dr. Judith Orloff’s adolescence reads like a Jewish version of “Girl, Interrupted,” the 1999 film starring Wynona Ryder as teenage social misfit whose parents sent her to a psych ward. However, there is a happier ending in Orloff’s story.

Today my 11-year-old son, Tyler shared a very interesting conversation that he had with his classmates. It started during lunch time when he pulled out a peanut butter with bananas, and honey sandwich on whole grain bread. After Tyler was done with it, he pulled out carrots,...

Crab cakes drizzled with zesty chipotle lime sauce and peppercorn brandy glazed pork loin are a few of the entrées The Fresh Diet delivers to clients. But its Le Cordon Bleu-trained chef, who developed most of the dishes offered on the meal-delivery program's menu, has never...

As you look forward to Sukkot, you may have a few lingering thoughts from the reflection and retrospection of the High Holidays. Perhaps you promised to treat your body to more healthful, nutritious food. Or maybe your new goal is to take time out to observe Jewish holidays, or to...

For me, Yemenite cooking is the taste of home. My parents were born in Sharab, a region in southwest Yemen. I was born in Tel Aviv, and grew up on my mother and father's traditional cooking. The food in our home was always fresh, simple and richly spiced. On Passover, the fragrance...

Five hunks of Hebrew National salami lie side by side in a glass display case at Ben's Kosher Delicatessen in midtown Manhattan. When compared with the crispy corn dogs and enormous latkes, they don't look like much. But the takeout counter guy is relieved he has any salami to sell...

When you cut open a pomegranate, first removing its turreted crown, then scoring its red, leathery skin, before breaking it apart under water (so the juices won't squirt and stain your clothes), you are presented with sacks of glistening, abundant garnet fruit caviar.

At sundown on Monday we usher in the happiest day of our calendar, Rosh Hashana, the Jewish New Year. For the next 10 days we'll be called upon to reexamine our lives -- to wake up and not only smell the roses, but plant them for other people to enjoy.

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